In the kitchen with: Mandy Miller-Simmonds (@simplyfoodbymandy)
From Dance Floors to Dinner Plates: A Conversation with Mandy Miller Simmonds.
In this heartfelt and inspiring Q&A, cookbook writer and food influencer Mandy Miller Simmonds (@simplyfoodbymandy) shares the journey that took her from a career in professional dance to becoming a beloved voice in home cooking. Mandy opens up about how motherhood, resilience, and a passion for making food accessible led her to build a thriving online community and, ultimately, publish her first cookbook. With warmth and honesty, she reflects on the family influences that shaped her culinary identity, the recipes closest to her heart, and the tools and techniques every home cook should have in their kitchen. Whether you’re a seasoned foodie or just starting out, Mandy’s story is a celebration of simplicity, creativity, and the power of cooking to bring people together.
What motivated you to pursue a career in cooking, and how did your journey lead you to becoming a published author?
Food has always been central to my life, however my first love was dancing. In 1994 after many years of training I landed my first professional job as a dancer. It wasn’t until I hung up my dancing shoes and had 2 children that I ever thought about pursuing a career in cooking. In 2017, I took a leap and started sharing my food journey on social media. At first, it was a way to connect with others and offer practical recipes that anyone could follow. I wanted people to feel inspired, not intimidated, and to see that cooking at home could be both satisfying and straightforward. The positive response was overwhelming. Families began trying my recipes and sharing their successes, which encouraged me to keep experimenting and sharing new ideas. Social media also taught me a lot about what people wanted from their kitchen. My most popular recipes – traybakes, curries, casseroles, pasta dishes, and 15-minute meals – reflected the need for simplicity and versatility. Through trial and error, I learned how to balance ease with impact, creating dishes that looked impressive but didn’t require hours in the kitchen. I wanted my platform to be a hub for real, approachable food that suited all abilities. It was important to me that people saw my recipes as achievable, without needing to have lots of skills and equipment in the kitchen. Building a connection with my audience became my driving force. The interaction and feedback helped me refine my style and expand my repertoire. It also had an unexpected effect on my family – my boys started trying more adventurous foods, and I became bolder in the kitchen, experimenting with new flavours and combinations. My mission was clear: to show that great food doesn’t have to be complicated. Good ingredients, a little creativity, and a focus on what really matters – flavour and enjoyment – are all you need. Cooking should be a joy, not a chore, and I’m passionate about helping people discover that for themselves. I’ve dreamed of writing this book for years, but life has a way of throwing curveballs. When Covid hit, like so many others, my world changed. By early 2021, just as life was restarting, my husband of 16 years and I separated. It was a time of upheaval, and my focus shifted to my boys as we navigated a new chapter together. Fast forward a few years and after a divorce and a house move, I felt ready to finally make this dream a reality.
Who has been your biggest inspiration or influence in your cooking journey?
My parents, both fantastic home cooks, set the tone for a childhood steeped in the joys of cooking and eating. Despite a modest budget, Mum approached food with creativity and confidence, never afraid to experiment. She could transform simple ingredients into adventurous meals with ease, and she showed me that cooking didn’t have to be complicated to be rewarding. Dad, on the other hand, introduced me to Mediterranean flavours during family holidays to Spain and France. Those trips revolved around food, and I’ll never forget the thrill of trying shellfish and grilled squid for the first time. Dad would buy mussels from the local market, and we’d clean and cook them together, making moules marinière and feeling as though we were dining like royalty.
These formative experiences sparked a lifelong passion for food. It wasn’t just about sustenance; it was an adventure, a way to explore the world and bring people together.
Could you share a specific dish that holds a special place in your heart?
Can I have more than one? My food journey wouldn’t be what it is without the influence of the people closest to me. I have a whole chapter in my book called Nostalgia. In that chapter I’ve included recipes that hold a special place in my heart. These dishes tell the story of where my love for food began and honour the people who helped ignite that passion.
My dads mussels in the half shell and my mum’s chicken in the brick evoke amazing memories.
Do you have a signature dish or favourite go-to recipe to cook at home?
My go-to recipe for a special treat would be cote de boeuf, with roasted new potatoes, either asparagus or tenderstem with lemon zest, truffle oil and Parmesan shavings and a little pot of aioli. People love it and I can now cook it with my eyes closed which means I can focus on my guests.
How do you stay inspired and creative with your cooking, for example, through travel, eating out, and social media?
Whenever I’ve been on holiday I come back inspired and raring to cook what I’ve eaten away. Dining out is a brilliant way to get inspired. For me it’s a fun challenge to eat something in a restaurant and then simplify it at home without compromising on taste. Social media trends are always evolving and there is an incredible amount of inspiration on tap right there.
What would you say are your top 5 ingredients every home cook should have on hand for creating simple dinners?
Garlic, onions, olive oil, salt/pepper and lemon. With these simple ingredients you can turn everyday foods into something delicious.
Are there some fundamental skills you believe every home cook should master?
For my recipes you really do not need chefs skills. However I truly believe in spending time on slowly caramelising onions. By doing this the end result of many dishes result in being full of deep, sweet and delicious flavour. Bolognese, pasta sauces, curries and casseroles are improved dramatically.
What would you say are your top 5 essential pieces of equipment that every home cook should have in their kitchen you can't live without, and why?
- A few good sharp knives makes preparing vegetables and carving meat so much easier and it will look more professional too.
- A cast iron casserole dish that can start on the hob and be transferred to the oven is a must for me. It just cooks a casserole or curry so well.
- A large heavy based frying pan with metal handle for cooking things like cote de boeuf or rack of lamb. Again one that can be used to sear on the hob, then transfer to the oven. (At divertimenti we love these ones from De Buyer or Scanpan)
- A micro plane grater for ginger and garlic. I love a really fine paste.
- A few different sized roasting tins for traybakes. It’s important to get the size right depending on how much you are cooking. An over crowded roasting tin won’t colour in the same way and it will take longer to cook. A large tin with just a few ingredients will cook to quickly and possibly burn some of the ingredients or the bottom of the pan.
Join Mandy in celebrating the launch of her debut cookbook 'Simply Dinners' right here at Divertimenti Cookery School on Tuesday 1st July. Book your place here.
